| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lg |
Potatoes, peeled — cut into |
| 1/2 |
|
" cubes) |
| 4 |
c |
Water |
| 1 |
|
Bay leaf |
| 1/4 |
ts |
Sage |
| 3/4 |
ts |
Whole cumin — (or more) |
| 6 |
tb |
Butter |
| 2 |
|
Onions — finely chopped |
| 6 |
tb |
Flour |
| 2 1/2 |
c |
Heavy cream |
| 1 1/4 |
lb |
Frozen corn kernels — |
|
|
Thawed |
| 3 |
c |
Grated cheddar |
| 1/4 |
c |
Chopped fresh parsley |
|
|
Salt and pepper |
INSTRUCTIONS
Put pots into a very large saucepan with water, bay leaf, sage, cumin.
Bring to a oil; reduce heat to medium; cook till tender, 10-15 minutes. Do
not drain.
Meanwhile, saute onions in butter over low heat until transparaent, about
15 min. Don't let brown.
Add flour and cook 10 min more, stirring frequently.
When the pots are tender, add cream and corn to the pot and bring mixture
?to a boil. Add the onion/butter/flouw mixture and simmer, stirring
frequently, until soup thickens, about 10 min. [Refrigerate at this
point.]
Reduce heat to low; stir in cheese and parsley. Salt and (lots of) pepper
to taste.
Recipe By : Jeannie
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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